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MethodIn a small saucepan, combine water, 20 g sugar, salt and oil. Bring to a boil over medium heat and take off the heat.Stir in the flour and eggs, until the mixture becomes dough-like. Gently fold in the baking powder.Heat oil in a deep skillet.Fill a pastry bag with the dough and use a star tip to pipe churros into the hot oil.Fry the churros until golden, and drain on paper towels.Mix the powdered sugar with cinnamon powder, and roll the churros in it.Serve hot with chocolate sauce.

MethodHeat half of the milk until lukewarm. Mix in the yeast and let it stand for a while.In a large mixing bowl, add the flour, vanilla essence, sugar and salt. Make a well in the middle of the flour and fill with melted butter, egg yolks and the milk with the dissolved yeast. While adding the milk, mix well to ensure that no lumps remain. The mixture should be slightly thicker than pancake batter.Beat the egg whites until frothy and gently mix into the batter.Cover the bowl and set aside at room temperature overnight to allow the batter to rise. The volume of the batter should double or even triple. Grease a preheated waffle iron with butter. Pour the batter in and cook until golden. Repeat the process until all the batter is used up. Serve the waffles with honey and butter, butter and maple syrup, or whipped cream and strawberries.

MethodPreheat the oven to 180°C.Mix the flour, half the butter and chilled water to make the dough. Do not knead too much as the dough should be crusty. Roll out the dough and line a pie mould with it, pressing it on the sides. Cream the remaining butter and sugar, and gradually add the eggs. Fold in the dry ingredients, and then add diced apples and vanilla essence to this mixture.Fill the pie crust with the mixture, and cover with the remaining dough. Ensure that the top is covered completely by gently pressing it down.Bake for 30 minutes. Slice and serve hot with a scoop of vanilla ice-cream.